Cold Tomato Soup - cooking recipe

Ingredients

4 or 5 tomatoes, peeled
1 (10 1/2 oz.) can onion soup
1 c. heavy cream
salt to taste
white pepper to taste

Preparation

Put tomatoes in a blender; blend to make 2 cups.
Add soup and blend.
Add cream, salt and pepper; blend.
Serve in iced bowls with dollops of sour cream.
This will keep well in the refrigerator for 4 or 5 days.
Serves 6.